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How To Make Perfectly Roasted Cauliflower

The secret to perfectly roasted cauliflower is to let it dry as much as you can before you put it in the oven, preferably in direct sunlight, sprinkling salt on top will help dehydrate it further. If you wash it and put it in a crowded pan, it will steam which will create that unpleasant boiled cauliflower taste you may have come across in your school canteen. Roasted cauliflower is perfect as a side dish but can also make a healthy light dinner on it’s own. It can also be added to salads and goes very well with hummus and grilled aubergine slices. Some people like to sprinkle a little lemon on top before serving but for once (😱 shock horror) I don’t think the lemon is necessary.

Drizzle with regular olive oil and mix well (better to do it with your hands).

Roast for 30-40 minutes, turning the florets every 15 minutes.

Notes

-Leave the cauliflower to dry out for a few hours, if you don't have time shake well and pat dry with some kitchen towels.-If you have a big cauliflower, you might need to use 2 sheet pans as you don't want to crowd them too much.

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....or as we Lebanese say; Ahla w Sehla! :)
Here you'll find recipes collected from my Lebanese Mama, some regional classics and some secret family recipes. I come from a family of exceptional home cooks and I don't think I even went to a proper restaurant until I went to college, whereby I tried everything only to realise I'd been raised on gourmet food without even knowing it. My Teta (grandmother) was a legendary cook from Lebanon who could rustle up a feast out of nothing. My mother too ...